A very nutritious and attractive light soup featuring miso, the wonder food of the soybean family, that could be part of a light meal with a salad, or could serve as a first course to an Asian meal. Boiling soup with tofu is poured over fresh raw spinach, thereby quickly cooking it and allowing it to retain its bright green color.
SERVES 4 AS A MAIN COURSE
Вј pound spinach (5 to 6 cups loosely packed), washed and patted dry
6 cups water
ВЅ cupВ misoimage
2 teaspoonsВ Asian sesame oilimage
1 tablespoon tamari or other soy sauce
Freshly ground pepper to taste
ВЅ pound firm tofu, cut into ВЅ-inch dice
2 scallions, very thinly sliced
- Cut the spinach into shreds and divide it evenly among the serving bowls.
- Bring the water to a boil in a medium saucepan. Remove about a cup of the water (a coffee mug is easy to use) and mix the miso into it until it is dissolved. (You must dilute the miso this way or it will remain lumpy.) Return the liquid to the pot and stir to blend.
- Add the oil, tamari, and the pepper. Bring to a boil again and add the tofu. Cook 1 minute. May be prepared to this point up to 24 hours in advance and chilled.
- Ladle the boiling soup into the serving bowls over the raw spinach and stir lightly. Top each serving with sliced scallions. Serve immediately.